Chocolate custard mousseMakes 6 small desserts

Melt chocolate, cocoa powder, butter and a dash of cream, stirring until smooth.

Gently fold chocolate into 1 cup of cooled custard then gently fold in 1 cup whipped cream. Spoon into small dishes or espresso cups and refrigerate until set. They will set firm.

For a softer mousse add more custard to the mix. You can also replace the chocolate in this recipe with enough caramel to taste (use the butterscotch part of the recipe above) and chill to set as butterscotch mousse.

Preheat oven to 180C. Blitz assorted roasted vegetables with spring onion, coriander or parsley and a little olive oil in a food processor to combine. Remove to a bowl and season.

Beat eggs with cream. Season with grated nutmeg (or mace) and the lemon zest and fold into the vegetable mix.

Spoon into buttered ramekins, sprinkle with sesame seeds and sea salt flakes. Place into a roasting pan, adding enough boiling water to come half way up the dishes. Bake in oven for 30 minutes, or until firm to touch.

Christmas entertaining

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